Food pairing
Pairs beautifully with hard cured cheeses, fatty fish, Asian style food, poultry, pork and veal
Grapes : Field blend of indigenous grape varieties of 35-year-old vines
All grapes are de-stemmed before being carefully crushed in a
pneumatic press. The resulting must decanted for 24 hours at 10° Celsius in 2,500 litre stainless steel vats. The must is then racked into one year old 225 litres French oak barrels, where it ferments for 25+ days at controlled temperatures between 10° and 14° Celsius. The wine will age in the same barriques for another 9 months, with battonage.
Alcohol content
10,94 %
Store & Serve
Serve at 11° - 13°C
Critics & Awards
88/100 - Wine Enthusiast 04-01-2019